HALF-RED HALF-SWEET POTATO SALAD
This is a sweet and easy potato salad.
Provided by CHRISTYJ
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 8h30m
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
- In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
- Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 39.6 g, Cholesterol 5.1 mg, Fat 11 g, Fiber 5.1 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 153.4 mg, Sugar 6.5 g
THE BEST SWEET POTATO POTATO SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the cornichons or relish, mustard, honey, celery, lemon zest and juice and red onion. Season with salt and pepper and let sit while the potatoes cook.
- Put the potatoes in a large saucepan and add enough cold water to cover by 1 inch. Season the water generously with salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 10 minutes.
- Drain the potatoes in a colander, put back in the saucepan, add the vinegar and, using a rubber spatula, toss gently to combine.
- Add the mayonnaise, chives and parsley to the celery-onion mixture and stir to combine. Add the warm potatoes to the dressing and toss. Season to taste. Garnish with extra chives and parsley.
SWEET POTATO SALAD
This simple healthy salad of baked potato chunks makes a great alternative to mayonnaise-based versions
Provided by Sarah Cook
Categories Lunch, Side dish
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potato chunks with the olive oil and some seasoning, and spread on a baking parchment-lined baking sheet. Roast for 30 - 35 mins until tender and golden. Cool at room temperature.
- When just about cool whisk together all the dressing ingredients with a little more seasoning and gently toss through the potato chunks - use your hands to avoid breaking them up.
Nutrition Facts : Calories 252 calories, Fat 6.2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45.7 grams carbohydrates, Sugar 17 grams sugar, Fiber 6.7 grams fiber, Protein 2.7 grams protein, Sodium 0.2 milligram of sodium
RED AND SWEET POTATO SALAD
Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. People love the spicy mustard dressing. -Mary Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place red potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Repeat with sweet potatoes; add to red potatoes., Whisk together vinegar, mustard, salt and pepper; toss with potatoes. Cool slightly., In a small bowl, whisk together mayonnaise and milk; stir in celery, onion and parsley. Stir gently into potato mixture. Serve immediately or refrigerate and serve cold.
Nutrition Facts : Calories 136 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 339mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SWEET POTATO AND CHICKPEA SALAD RECIPE BY TASTY
Here's what you need: large sweet potatoes, medium red onion, chickpeas, olive oil, lemon juice, garlic, ground cumin, paprika, cinnamon, cayenne, salt, pepper, mixed greens, fresh parsley, fresh cilantro, dried cranberry
Provided by Gwenaelle Le Cochennec
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425ºF (220ºC).
- Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
- Peel and slice the onion and set aside.
- Add the chickpeas to the other half of the baking sheet.
- In a liquid measuring cup with a pour spout, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.
- Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
- Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
- Bake for 30 minutes, until the sweet potatoes are tender. Use tongs to stir halfway through. Let cool for 20 minutes.
- Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.
- Add the parsley, cilantro, and remaining dressing and toss to combine.
- Top with dried cranberries, if using.
- Enjoy!
Nutrition Facts : Calories 548 calories, Carbohydrate 61 grams, Fat 29 grams, Fiber 13 grams, Protein 12 grams, Sugar 15 grams
MOM'S SWEET POTATO SALAD
My mother used to make this potato salad. We all liked it back then- and now my family likes it, too!
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the sweet potatoes, onion and red pepper. In a small bowl, blend remaining ingredients; add to potato mixture and toss to coat. Cover and refrigerate.
Nutrition Facts : Calories 292 calories, Fat 19g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 436mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein.
RED AND SWEET POTATO SALAD
Two types of potatoes help this creamy side dish stand out at warm weather get-togethers. Made with a spicy mustard dressing. Taken from the Light & Tasty magazine. Note: servings are considered 2/3 cup.
Provided by jonesies
Categories Yam/Sweet Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place the red potatoes in a large saucepan and cover with water; bring to a boil.
- Reduce heat; cover and cook for 2 minutes.
- Add sweet potatoes; return to a boil.
- Reduce heat; cover and cook 8-10 minutes longer or until potatoes are fork tender.
- In a large bowl, whisk the vinegar, mustard, salt and pepper together.
- Drain potatoes; add to vinegar mixture and stir to gently coat. Cool.
- In a small bowl, combine mayonnaise and milk.
- Stir in the celery, onion and parsley.
- Gently stir into cooled potatoe mixture.
- Serve immediately or cover and chill.
Nutrition Facts : Calories 94.6, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.4, Sodium 241.7, Carbohydrate 20.9, Fiber 2.7, Sugar 3, Protein 2.4
HALF-RED HALF-SWEET POTATO SALAD
This is a sweet and easy potato salad.
Provided by CHRISTYJ
Categories Red Potato Salad
Time 8h30m
Yield 12
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and slice.
- In a large bowl, combine the vinegar, olive oil, garlic, dill pickle relish and onion. Mix and cover with sliced potatoes.
- Whisk together mayonnaise, pepper, sour cream and parsley. Pour over potatoes and chill at least 8 hours.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 39.6 g, Cholesterol 5.1 mg, Fat 11 g, Fiber 5.1 g, Protein 4.1 g, SaturatedFat 2.2 g, Sodium 153.4 mg, Sugar 6.5 g
SWEET POTATO AND PECAN SALAD
For all sweet potato lovers, a flavoursome salad combining the sweet potato and pecans with bean sprouts and a range of salad greens: celery, celeric, spring onions and endive. The 'cooking time' includes about 25 minutes cooling time. Adapted from "Potatoes and Vegetables" by Parragon Publishing.
Provided by bluemoon downunder
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the sweet potatoes in a pan of boiling water for 5 minutes, or until tender.
- Drain thoroughly, transfer to a bowl and allow to cool.
- Stir in the celery, celery root, spring onions, bean sprouts and chopped pecans.
- Line a salad bowl with the endive leaves and sprinkle them lightly with lemon juice.
- Spoon the potato and salad greens mixture onto the endive leaves.
- In a small bowl, beat the dressing ingredients together.
- Pour the dressing over the salad, garnish with thyme sprigs and serve immediately.
Nutrition Facts : Calories 373.6, Fat 24, SaturatedFat 2.9, Sodium 138.4, Carbohydrate 37.5, Fiber 13.8, Sugar 8.7, Protein 7.4
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